10 Bacon Sandwich Recipes: 5 Different Types of Bacon

There are unquestionably millions of people around the world who think that bacon, is bacon, is bacon. They may well be aware of countless different ways of cooking bacon, using bacon in cooking recipes or serving bacon but they are blissfully unaware of the different types of bacon that are available in different countries and geographical areas. Perhaps the most pronounced difference in the world of bacon is that between American and British bacon. They are taken from different parts of the pig, so visually are very different.

The purpose of this page is to introduce you to some bacon types of which you may not previously have been aware and at the same time to look at some tasty and hopefully appealing bacon sandwich recipes.

American or Smoked Streaky Bacon Recipes

Standard bacon in North America is known as smoked streaky bacon in the UK

Cut from the belly of the pig before being cured and cold smoked, this type of bacon contains a significant percentage of fat compared to meat. It is the perfect type to cook if crisp and crunchy is your thing when it comes to bacon.

Cheese is placed on the sandwich which is now ready for grilling/broiling

Cheese is melted over the bacon, onion and tomato

Chopped chives are scattered over the melted cheese

The second slice of bread tops the meklted cheese

Bacon, tomato, onion and cheesse sandwich is sliced and ready to eat

Bring some vegetable oil up to a medium heat in a frying pan and put the bacon on to fry for a couple of minutes each side or until done to your liking.

Put your overhead grill/broiler on to reach a high heat.

Lay the bacon strips on one slice of bread, followed by the tomato slices, the onion rings and the cheese. Place under the grill/broiler for two or three minutes until the cheese is melted and bubbling.

Scatter with the chopped chives and season (if desired) with black pepper. Place the second slice of bread on top and slice diagonally to serve.

Bacon, Pork Fillet and Apple Sauce Sandwich Recipe

Bacon is topped with a simply fried pork fillet and a spoonful of apple sauce

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: One sandwich

Ingredients

1 small pork fillet

Salt and pepper

Vegetable oil for frying

3 slices of bacon

2 slices of bread

2 tsp (approximately) apple sauce

Instructions

Click thumbnail to view full-size

Boneless pork fillet and bacon

Frying the pork fillet in a little oil

Pork fillet is left to rest

Bacon is fried in the juices from the pork

Bacon strips are laid on bread

Pork fillet sits on top of bacon

Bacon, pork and apple sauce sandwich is served

Heat some vegetable oil in a frying pan. Season the pork on both sides with salt and pepper and fry for about five minutes each side, over a medium heat, until done.

Remove the pork fillet to a heated plate, cover with tinfoil and leave to rest while you cook the bacon.

The bacon should be cooked in the same pan as the pork for a couple of minutes each side or until crisped to your liking.

Shake the excess grease from the bacon and lay the strips on one slice of the bread. Top with the pork fillet, the apple sauce and the second slice of bread.

British Back Bacon Recipes

The most popular type of bacon in the UK is back bacon, available either smoked or unsmoked

Standard British back bacon is taken from the back of the pig, rather than the belly. It is much meatier than American bacon and is usually referred to as rashers of bacon, rather than strips or slices. It is sold either smoked or unsmoked. The variety used in the recipes below is the unsmoked.

Note: You will sometimes find - particularly where you have bought "bargain priced" back bacon - that when you cook it, a white, fatty residue is omitted. This is a sign that the bacon joint has been injected with water before being sliced to artificially increase the weight, the price and the profit margin. It does not mean that there is anything otherwise wrong with your bacon or that it is unsafe to eat.

Bacon and Cod Fish Sandwich Recipe

Bacon and a fillet of meaty cod make an unusual but delicious sandwich combination

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: One sandwich

Ingredients

1 cod loin fillet, skin on

Flour for dusting

Black pepper

3 rashers of back bacon, unsmoked

Vegetable oil for frying

6 capers

2 thick slices from a bloomer bread loaf

Large basil leaf, torn

Instructions

Click thumbnail to view full-size

Back bacon and a cod loin fillet

Cod fillet is trimmed for cooking

Cod fillet is dusted with flour on the skin side

Cod fillet is fried with capers

Frying back bacon

Large bloomer loaf

Cod fillet is placed skin side up on bacon rashers

Skin is peeled away from cod fillet

Bacon and cod sandwich ready to eat

The tail end of this cod fillet was very thin so it was cut off before the cod was fried. It would only have over-cooked.

Pat the cod fillet on its skin side in some seasoned flour.

Pour some vegetable oil in to two large frying pans and bring up to a medium heat. Add the cod (skin side down) to the first pan along with the capers. Add the bacon rashers to the second pan.

When you can see the cod has cooked almost all the way through, reduce the heat and turn it to complete cooking on its flesh side. The bacon rashers should be turned as required.

Lift the bacon rashers from the pan with cooking tongs and gently shake off the excess grease. Lay them on one of the slices of bread.

Lift the cod fillet with a fish slice and sit it on top of the bacon, skin side up. The crisped skin should easily peel free and can be discarded.

Scatter the torn basil over the cod and put the top slice of bread on the sandwich.

Bacon, Egg and Onion Mayo Pitta Bread Sandwich Recipe

Chopped bacon, hard boiled egg and onion are mixed with mayo and made to fill a pitta bread pocket

Cook Time

Prep time:10 min

Cook time: 15 min

Ready in: 25 min

Yields: One pitta bread sandwich

Ingredients

2 small eggs

3 rashers of unsmoked back bacon

¼ small white onion, peeled and finely chopped

2 tsp mayo

White pepper

1 pitta bread

Instructions

Click thumbnail to view full-size

Preparing to boil eggs

Cooling boiled eggs for peeling

Hard boiled eggs are mashed with mayo and white pepper

Excess fat is cut from the bacon rashers before they are roughly chopped

Bacon and onion are added to and stirred through the egg mayo

Try to arrange to take the eggs from the fridge an hour or two before they are to be cooked.

Put the eggs in a pot of cold water. Bring the water to a moderate simmer for eight to ten minutes, depending upon how big or small the eggs.

Just before the eggs are ready, start the bacon frying in a little vegetable oil. This is thick cut bacon so took about three minutes each side.

Take the pot to the sink and run cold water in to it for ten to twenty seconds to make the eggs cool enough to handle.

Crack the eggshells by carefully knocking them on a hard surface. Peel them and put them in to a large bowl and mash with the mayo and white pepper. The back of a fork is the ideal tool to use for this job.

Take the bacon from the pan and put it on a chopping board. Cut off and discard the excess fat. Roughly chop. and add, along with the onion, to the egg mayo, stirring well.

The pitta bread should be heated according to the instructions on the pack. This usually involves sticking it under a hot grill/broiler for a minute or so.

Make a careful cut all the way along one edge of the pitta bread to form a pocket. Spoon in the bacon and egg mix a little at a time, careful not to over stuff.

Middle Bacon Recipes

Middle bacon is cut from the side of a pig

Middle bacon - as the name suggests - is taken from the side of the pig. If you look at it closely, it almost looks like a cross between standard American and British bacon. In some ways, it therefore affords the best of both worlds.

Middle Bacon, Cream Cheese and Pineapple Sandwich Recipe

Middle Bacon and pineapple are added to a toasted bread roll, spread with cream cheese

Cook Time

Prep time: 5 min

Cook time: 6 min

Ready in: 11 min

Yields: One bread roll sandwich

Ingredients

2 slices of middle bacon

Vegetable oil for frying

1 bread roll

2 tsp soft cream cheese

1 pineapple ring, canned in pineapple juice

2 basil leaves, rolled and shredded

Instructions

Click thumbnail to view full-size

Middle bacon is put on to fry

Lightly toasted bread roll

Cream cheese is spread on toasted roll

Bacon is added to the bottom half of the roll

Pineapple roll is laid on middle bacon

Top is placed on the bacon, pineapple and cream cheese roll

Pour a little vegetable oil in to a large frying pan and heat. Fry the bacon for about three minutes each side or until done to your liking.

While the bacon is frying, cut the roll in half and lightly toast.

Spread both halves of the toasted roll with cream cheese.

Lift the bacon to a plate covered with kitchen paper and pat dry. Otherwise, the excess grease will spoil the cream cheese.

Lay the bacon slices on the bottom half of the roll and top with the pineapple. Scatter with the shredded basil before laying the top of the roll in place.

Middle Bacon, Banana and Pickle Sandwich Recipe

Two slices of middle bacon, a fried banana and a spoonful of chunky pickle ready to be topped with a second slice of bread

Heat some vegetable oil in a large frying pan and get the bacon on to fry for around three minutes each side on a medium heat or until done as required.

When the bacon is turned and half way through cooking, melt the butter in a second frying pan on a low to medium heat. Add the banana halves, cut sides down. Every thirty seconds or so, gently tilt the pan and use a teaspoon to baste the bananas with melted butter.

When the bacon is done, lay it on one of the slices of bread. The banana will now be very soft so a fish slice is best for removing the halves from the pan to sit on top of the bacon.

Spoon on the pickle and spread evenly.

Top with the second slice of bread and cut in half to serve.

Pancetta Recipes

Pancetta is often referred to as Italian bacon and is cured slices of belly pork

Pancetta for many people is referred to simply as Italian bacon. Like American bacon, it is taken from the belly of the pig but it is cured very differently and is unsmoked. It is also commonly more thinly sliced, meaning it requires far less time to cook when it is fried. It is also prone to shrinking significantly when cooked in this way. Pancetta is frequently sold diced for inclusion in recipes.

Pancetta with Garlic Porcini Mushrooms Sandwich Recipe

Italian bacon with garlic porcini mushrooms served in an Italian ciabatta bread roll

Cook Time

Prep time: 15 min

Cook time: 10 min

Ready in: 25 min

Yields: One sandwich

Ingredients

1 tbsp dried porcini mushrooms

4 slices pancetta

Vegetable oil for frying

1 small clove of garlic, peeled and grated

½ tsp dried oregano

2 tsp extra virgin olive oil

Black pepper

Instructions

Click thumbnail to view full-size

Dried porcini mushrooms

Porcini mushrooms rehydrating in boiling water

Porcini mushrooms, garlic and oregano

Frying pancetta

Starting to prepare garlic porcini mushrooms

Ciabatta bread roll

Frying ciabatta halves in bacon juices

Pan coloured ciabatta halves

Pancetta laid on bottom half of ciabatta

Ciabatta roll with pancetta and garlic porcini mushrooms

Put the porcini mushrooms in to a small glass bowl. Pour in enough boiling water to completely cover them and leave for ten minutes.

Heat some vegetable oil in a frying pan and put the slices of pancetta in to fry. They will cook much more quickly than other types of bacon, so will only need about a minute or so on each side.

Drain the mushrooms and roughly chop.

Heat the olive oil in a small saucepan. Add the garlic and oregano. Season with black pepper. Heat for a couple of minutes, stirring frequently with a wooden spoon.

Remove the pancetta to a plate. Cut the ciabatta roll in half horizontally and fry in the pancetta juices, cut sides down, for about a minute.

Lay the ciabatta halves cut sides up on a plate. Arrange the pancetta slices on the bottom half and spread with the porcini mushrooms. Place the top on and lightly press down.

Pancetta and Sun Dried Tomato Stuffed Chicken Sandwich Recipe

Chicken breast stuffed with sun dried tomatoes, wrapped in pancetta and served as a sandwich in a sun dried tomato ciabatta roll

Cook Time

Prep time: 20 min

Cook time: 30 min

Ready in: 50 min

Yields: One sandwich

Ingredients

6 or 7 strips of pancetta (as required)

1 skinless chicken breast fillet

3 or 4 pieces of sun dried tomatoes in olive oil

1 large basil leaf, torn in to small pieces

Black pepper

Olive oil

Sun dried tomato ciabatta bread roll

Instructions

Click thumbnail to view full-size

Chicken breast fillet is laid on pancetta and sliced open along the centre

Sun dried tomatoes are laid in groove in chicken breast fillet

Basil is scattered over the sun dried tomatoes

Starting to wrap the chicken breast in pancetta

Chicken breast wrapped pancetta

Pancetta wrapped chicken breast on foil

Sun dried tomato ciabatta bread roll

Slicing the rested pancetta wrapped stuffed chicken breast

Toasted sun dried tomato ciabatta

Pancetta wrapped stuffed chicken breast ciabatta roll sandwich

Put your oven on to preheat to 400F/200C.

Lay the pancetta slices side by side on a chopping board, slightly overlapping.

Sit the chicken breast on top, former skin (smooth) side down. Make a slit along the centre of the chicken breast with a very sharp knife, almost but not quite all the way through.

Lay the sun dried tomato pieces, open side up, in the groove and scatter with the basil.

Fold the pancetta over the top, one side at a time.

Lightly oil a sheet of tinfoil in the centre and sit the chicken breast - folded side down - on the foil. Wrap the foil in to a sealed tent and place on a baking tray. Put in the oven for twenty minutes.

After the initial twenty minutes, remove the tray from the oven and carefully unwrap the foil. Bake for five more minutes.

Remove the chicken from the oven, recover with foil and rest for ten minutes.

Lay the chicken breast on a chopping board and slice at an angle in to four or five pieces.

Cut the ciabatta in half and toast lightly. Lay the slices on the bottom half and put the top in place, pressing down lightly.

Turkey Bacon Recipes

Turkey bacon is shaped from lean turkey meat and sliced

Turkey bacon is very much the outsider among the five different types of bacon featured on this page. Not only is the meat from a different animal altogether, the bacon itself is not simply sliced from the animal/bird in question. It is made from processed and shaped turkey meat before being sliced. It is also significantly lower in fat content than conventional bacon, so is frequently a healthier option. Due to the low fat content, however, it can easily stick to the pan when cooking so be sure to use plenty of oil.

Garlic and chive mayo garnishes the deep fried chicken before the second slice of bread completes the sandwich

Combine the mayo, garlic and chives in a small bowl. Cover with plastic wrap and refrigerate until required.

Spoon the two types of flour in to a flat bottomed bowl and add a pinch of salt. Slowly begin adding cold water, whisking all the time with a fork, until you have a fairly thick, creamy batter. Set aside for a few minutes.

It's not absolutely essential to lightly pound the chicken breast fillet but doing so until it is of even thickness makes not only for better presentation but more even cooking. Simply sit it on a chopping board between two sheets of clingfilm, having seasoned it with a little salt and white pepper. Use a rolling pin or similar to lightly pound to an even thickness of just over half an inch.

You can use your deep fryer to fry the chicken but using a deep frying pan with just a couple of inches of oil in it lets you far better monitor the chicken as it cooks. Bring the oil up to a high heat.

Dip the chicken in the batter and ensure it is evenly coated. Hold it up over the bowl for just a couple of seconds to let the excess batter drip off before very gently and carefully lowering it in to the oil. Fry the chicken for about three minutes each side until the batter is crisp and beautifully golden. Lift to a plate covered with kitchen paper and allow to drain and rest while you fry the bacon.

Add a good coating of oil to a frying pan and bring it up to a medium heat. This is necessary due to the low fat content of turkey bacon.

Fry the bacon on a medium heat for a couple of minutes each side until done. Drain on kitchen paper.

Lay the bacon slices on one slice of the bread and top with the chicken. Spoon on the garlic and chive mayo before adding the second slice of bread and slicing carefully in half.

Turkey Bacon with Garlic and Sage Onion Rings Bagel Recipe

Turkey bacon and sage and garlic onion rings are sandwiched in a toasted bagel

Cook Time

Prep time: 20 min

Cook time: 10 min

Ready in: 30 min

Yields: One bagel sandwich

Ingredients

2 tbsp self raising/rising flour

Pinch of salt

½ tsp dried sage

1 garlic clove, peeled and grated

6 rings from an onion slice

3 rashers of turkey bacon

Vegetable oil

One bagel, sliced in half horizontally

1 tsp mayo

Instructions

Click thumbnail to view full-size

Ingredients for sage and garlic onion batter

Mixing sage and garlic batter

Onion rings

Deep frying sage and garlic onion rings

Sage and garlic onion rings

Bagel cut in half horizontally

Toasted bagel

Turkey bacon laid on bagel

Onion rings laid on turkey bacon

Mayo spooned on to turkey bacon and sage and garlic onion rings

Put the flour in to a small, flat-bottomed bowl and season with salt. Slowly add cold water, whisking gently with a fork, until you have a thick, smooth batter. Add the garlic and sage and stir. Refrigerate for fifteen minutes.

Pour a couple of inches of vegetable oil in to a deep frying pan and bring up to a high heat. Dip the onion rings in to the batter, hold up to drain off the excess batter and carefully lower in to the hot oil. Fry for about six minutes, turning half way through, until the batter is crisp and golden.

Add some more vegetable oil to a frying pan, bring up to a medium heat and fry the turkey bacon rashers for a couple of minutes each side.

Toast the bagel halves until golden.

Remove the onion rings to a plate covered with kitchen paper to drain.

Lay the turkey bacon rashers on the bottom half of the bagel, topping with the onion rings.

Spoon the mayo on top of the onion rings, add the bagel top and serve immediately.

Comments

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sending

Kristen Howe

3 years agofrom Northeast Ohio

I love all of these bacon sandwich ideas, Gordon. I've had sodium free, hickory smoked American bacon and turkey bacon, of course. I would love to try pancetta some day with these recipes.

AUTHOR

Gordon Hamilton

6 years agofrom Wishaw, Lanarkshire, United Kingdom

Hello, iguidenetwork. I would agree with you about bacon - it certainly must be one of the most popular of all foods in the West at least, I'm sure. Re the cod: for years I have occasionally cooked cod in the oven wrapped in bacon. I wondered how the two would combine on a sandwich and was delighted with the results. Enjoy! Thanks for reading and leaving the comment.

iguidenetwork

6 years agofrom Austin, TX

Bacon is one of the best things on earth... I will try each of your recipes. I find the combination of bacon and cod interesting. Thanks for posting. :)

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